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Welcome to a flavorful journey with our Zucchini Chicken Curry Bowls, a dish that brings together the richness of coconut milk, the warmth of spices, and the freshness of zucchini in a comforting meal. This recipe is not only simple and quick to make but also packed with nutrients, making it perfect for busy weeknights or a cozy family dinner. With just a handful of ingredients, you will create a deliciously satisfying bowl that will delight your taste buds and nourish your body. Let’s explore how to create this delightful dish step-by-step.

Zucchini Chicken Curry Bowls

Dive into a world of flavor with our Zucchini Chicken Curry Bowls! This quick and nutritious dish combines tender chicken thighs, fresh zucchini, and creamy coconut milk, all infused with aromatic spices for a delightful meal. Perfect for busy weeknights, it's simple to prepare with a handful of ingredients. Serve it over rice or quinoa for a wholesome experience. Enjoy the warmth and richness of this comforting curry that is sure to please everyone at your table!
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Ingredients
  

2 medium zucchinis, sliced into half-moons

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) coconut milk

2 tablespoons red curry paste (adjust to taste)

1 tablespoon olive oil

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 teaspoon turmeric powder

1 teaspoon ground coriander

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

Sauté the Aromatics: Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger; cook for an additional 2 minutes until fragrant.

    Cook the Chicken: Add the chicken pieces to the pan, seasoning with salt and pepper. Cook until the chicken is browned on all sides, about 6-8 minutes, stirring occasionally.

      Incorporate the Spices: Sprinkle in the turmeric and ground coriander. Stir well to coat the chicken in spices and cook for another minute.

        Add the Curry Paste: Mix in the red curry paste and cook for an additional 2 minutes, letting the flavors meld.

          Pour in the Coconut Milk: Slowly add the coconut milk to the pan, stirring well to combine. Bring the mixture to a gentle simmer.

            Add Zucchini: Once simmering, add the sliced zucchini to the curry. Cook for 5-7 minutes, or until the zucchini is tender but not mushy.

              Finish with Flavor: Stir in the soy sauce and lime juice. Adjust seasoning with more salt, pepper, or lime juice as needed.

                Serve: Divide the curry into bowls over a bed of cooked rice or quinoa. Garnish with fresh chopped cilantro.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings